𝘜𝘬𝘦𝘮𝘰𝘤𝘩𝘪-𝘯𝘰-𝘬𝘢𝘮𝘪『大宜都比売神』

ㅤ ✧ㅤㅤ“ LETS GOOO ! ” ㅤ

ㅤ ✧ㅤㅤ“ Now , who wants to join this old lady in her enthusiastic joy ride ? ” ♡(.◜ω◝.)♡ ㅤ

//PFFT

//The comparison, or the memory of like 2016-?

//...Yeeeeees--?

//.....Suddenly got flashbacks to a friend's Artemis (FGO) declaring that Steven's chest was bigger than another friend's Noel (Blazblue) and causing severe emotional damage that crossed the line into physical--.

ㅤ ✧ㅤㅤ“ oh please do .. ” 🥺 ㅤ

Old-Fashioned Beef Stew Ingredients 900 g (2 lb) beef stew meat or chuck roast, cut into large cubes 4 tablespoons cornstarch, divided 1 teaspoon salt ¼ teaspoon black pepper 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons tomato paste 4 cups beef broth ¼ cup Worcestershire sauce 700 g (1½ lb) red potatoes, cut into bite-sized pieces 10 oz pearl onions or 1 large onion, chopped 4 medium carrots, sliced 4 celery stalks, sliced 1 teaspoon sugar ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried parsley ½ teaspoon paprika ¼ teaspoon ground allspice ¼ cup cold water Instructions Begin by preparing the beef. Place the cubed meat in a large bowl and sprinkle it with 2 tablespoons of cornstarch, salt, and black pepper. Toss well until every piece is evenly coated. This light coating helps the beef brown nicely and contributes to the stew’s thick texture later. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the meat on all sides for about 5 minutes. Once browned, the beef should have a deep, golden color. Leave it in the pot. Add the minced garlic and tomato paste to the beef. Stir constantly for 1 to 2 minutes, allowing the tomato paste to slightly caramelize and release its rich flavor. This step deepens the overall taste of the stew. Pour in the beef broth and Worcestershire sauce, stirring well and scraping the bottom of the pot to loosen any browned bits. These bits add incredible depth to the stew. Bring the mixture to a gentle boil. Add the potatoes, onions, carrots, and celery to the pot. Sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir everything together until well combined. Reduce the heat to low, cover, and let the stew simmer slowly for 1½ to 2 hours. Stir occasionally to prevent sticking and ensure even cooking. When the beef is fork-tender, prepare the thickening mixture. In a small bowl, mix the remaining 2 tablespoons of cornstarch with the cold water until smooth. Slowly stir this into the stew and simmer uncovered for a few minutes until the sauce thickens to a rich, velvety consistency. Taste and adjust seasoning if needed. Serve hot in deep bowls.